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Greater bioavailability of xanthophylls compared to caroten..:
Olmedilla Alonso, Begoña
;
Granado Lorencio, Fernando
;
Ancos, Begoña de
...
Reproducció del document publicat a https://doi.org/10.1016/j.foodchem.2021.130821. , 2021
Link:
http://hdl.handle.net/10459.1/72518
RT Journal T1 <Title>Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivlleida:oai:repositori.udl.cat:10459.1_72518&Exemplar=1&LAN=DE A1 Olmedilla Alonso, Begoña A1 Granado Lorencio, Fernando A1 Ancos, Begoña de A1 Sánchez Moreno, Concepción A1 Martín Belloso, Olga A1 Blanco, Inmaculada A1 Herrero Barbudo, Carmen A1 Elez Martínez, Pedro A1 Plaza, Lucía A1 Cano, M. Pilar PB Elsevier YR 2021 K1 Luiten K1 Pulsed electric field K1 Low-temperature pasteurisation K1 Beta-carotene K1 Beta-cryptoxanthin K1 Progesterona K1 Antioxidants JF Reproducció del document publicat a https://doi.org/10.1016/j.foodchem.2021.130821 LK http://hdl.handle.net/10459.1/72518 DO http://hdl.handle.net/10459.1/72518 SF ELIB - SuUB Bremen
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